Mini Quiche Recipe (Yes, With Crescent Rolls)

This is the easiest mini quiche recipe ever! You could absolutely customize this with additional filling ingredients, herbs, spices, or change up with cheese you use to make these your own. But, this basic recipe is all you need to make a batch of mini quiche for breakfast this weekend.

If you want to double or triple the recipe mini quiche recipe below, these would also be great for a shower or get together.

I have not extensively tested every crescent roll type or brand, but I think most should work just fine in this recipe.

You will need a standard size muffin pan to bake these. The recipe below will yield six, so double it if you want to make a dozen.

Happy baking! xo. Emma

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5 from 2 votes

Mini Quiche Recipe (Yes, with Crescent Rolls)

Course Appetizer, Breakfast
Keyword quiche
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Calories 221kcal
Author Emma Chapman


  • 1 package crescent rolls
  • 4 eggs
  • cup milk
  • ½ cup shredded cheddar cheese divided
  • teaspoon garlic powder
  • salt and pepper


  • Lightly butter or spray your muffin pan. Then, use a large circle cookie cutter (or you can do this with a knife or kitchen shears) to cut the crescent rolls into circles and line the pan cups.
  • In a medium mixing bowl, whisk together the eggs, milk, 1/4 cup cheese, garlic powder, and a little salt and pepper. Pour this batter into the prepared baking cups.
  • Top with the remaining cheese. Bake at 350°F for 20-22 minutes, until the edges of the crust are golden brown.


Serving: 1Quiche | Calories: 221kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 404mg | Potassium: 69mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 275IU | Calcium: 100mg | Iron: 1mg
Credits // Author and Photography: Emma Chapman. Photos edited A Color Story Desktop.
  • 5 stars
    I just made these for lunch, they are delicious, perfect for a light lunch. I just rolled out my crescent rolls and cut the circles out from the triangles. Don’t over fill (like I did) they puffed up like a soufflé. I hope to try to make these for breakfast when my children come for a visit. Thanks so much for a great recipe.

  • I have a question. When you say to cut the dough, you did not first say whether we were to unroll it into a rectangle, or whether we were to cut the rolled dough. When you said we could use scissors, that didn’t clarify it. If the answer is ‘through the rolled dough’ , then a knife would also work to cut slices of ‘circles’. How thick are your circles of dough?

  • 5 stars
    Thank you, Emma! Such an easy and tasty weekend brunch, and I made extra so I can have something special during the week when my mornings are a little crazed. Delicious!

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